Save This cinnamon roll bread pudding is the ultimate answer to a cozy dessert craving. With rich custard and pillowy cinnamon roll pieces, each bite is a mix of nostalgia and indulgence. The creamy vanilla sauce soaks into the golden top, creating an irresistible treat for gatherings or a quiet afternoon at home.
I first made this on a rainy weekend with my daughter, using leftover bakery cinnamon rolls. We both agreed it was even better than traditional bread pudding and the house smelled like a dream for hours.
Ingredients
- Cinnamon rolls: Day old homemade or store bought, cut into cubes. These add a rich softness and a built in swirl of cinnamon. Always choose bakery fresh or use up ones that are past their prime
- Large eggs: Essential for binding the pudding together. Go for free range eggs with bright yolks for best custard
- Whole milk and heavy cream: These combine for a lush creamy custard. Choose fresh full fat dairy as it is key to the pudding’s richness
- Granulated sugar and brown sugar: Deliver sweetness along with a hint of caramel from the brown sugar. Use light brown for subtle flavor
- Pure vanilla extract: Provides aromatic depth. Select high quality pure extract rather than imitation
- Ground cinnamon: Reinforces the baked in spice. Always choose fresh ground for most fragrance
- Salt: A little salt sharpens the sweet and spice
- Unsalted butter: For greasing and for the sauce. Opt for real unsalted butter for clean flavor
- Cornstarch: Used for thickening the vanilla sauce. Ensure it is lump free and fresh
- Chopped pecans or walnuts (optional): If using raw, toast lightly for deeper flavor
Instructions
- Preheat and Prepare the Pan
- Grease a 9 by 13 inch baking dish with butter, making sure to coat all corners for easy release later
- Arrange Cinnamon Rolls
- Spread your cubed cinnamon rolls evenly in the prepared dish, making sure the top is level and the pieces are not packed too tightly
- Whisk Custard
- In a large bowl, vigorously whisk eggs, milk, heavy cream, both sugars, vanilla, cinnamon, and salt for at least one minute until no streaks remain and the mixture is frothy
- Soak the Bread
- Pour custard slowly and evenly over the cinnamon roll cubes, pressing down gently with clean hands or a spatula so all pieces absorb the liquid
- Rest
- Let the mixture sit for ten minutes. This soaking time ensures even custard penetration which prevents dry spots later
- Bake
- Place dish in preheated oven at 350 degrees Fahrenheit. Bake for forty to forty five minutes until the top is golden and a knife in the center comes out almost clean. The middle should jiggle just a little
- Make Vanilla Sauce
- While the pudding bakes, put milk, heavy cream, sugar, and butter in a saucepan over medium heat. Stir constantly until sugar dissolves and the liquid is steaming hot but not boiling
- Mix Cornstarch Slurry
- In a small bowl whisk cornstarch and cold water until smooth with no lumps
- Thicken the Sauce
- Gradually whisk the slurry into the hot milk mixture, stirring nonstop. Cook for two to three minutes until the sauce is glossy and thick enough to coat a spoon
- Finish the Sauce
- Remove the pan from the heat. Stir in vanilla extract and a pinch of salt. Taste and adjust if needed
- Serve
- Let bread pudding cool for five to ten minutes. Cut into portions and serve warm. Drizzle generously with the hot vanilla sauce and optional nuts
Save When I started baking with my kids we would sneak tastes of the vanilla sauce by the spoonful. It is the ingredient I look forward to preparing the most and I never skip licking the bowl clean
Storage Tips
Keep leftovers tightly covered in the refrigerator for up to three days. The sauce can be stored separately and reheated gently in the microwave or over low heat for the best texture. If you wish to rewarm the entire pudding, cover the dish with foil and place in a low oven until heated through
Ingredient Substitutions
You can swap challah or brioche for the cinnamon rolls for a milder base. If out of heavy cream use all whole milk though the final pudding will be a bit lighter. Swap almond extract for half the vanilla for a different aromatic spin. If avoiding nuts simply omit them or use pumpkin seeds for crunch
Serving Suggestions
Serve alongside fresh berries to balance the richness. This dessert is perfect with a dusting of powdered sugar or even a scoop of vanilla ice cream. It is also ideal for holiday brunch or an after dinner crowd pleaser at fall gatherings
Cultural Context
Bread pudding has humble roots as a way to use up stale bread. The cinnamon roll twist builds on the classic comfort of American breakfasts. It is a festive centerpiece for chilly mornings or family celebrations and always draws smiles with its cinnamon aroma
Save This cinnamon roll bread pudding is a crowd pleasing dessert with warm cinnamon flavor and a creamy finish. Enjoy it as a brunch treat or a comforting ending to any meal
Recipe FAQ
- → Can I use store-bought cinnamon rolls?
Yes, store-bought or homemade cinnamon rolls both work well. Day-old rolls absorb the custard best.
- → How can I make the dessert less sweet?
Reduce the amount of granulated and brown sugar in the custard. Adjust sweetness in the sauce as well.
- → Is it possible to prepare ahead of time?
Assemble and refrigerate the dish overnight, then bake when ready. Vanilla sauce can be made ahead and reheated.
- → Can I add nuts or fruit?
Absolutely! Sprinkle toasted pecans, walnuts, or raisins over the pudding before baking for extra texture.
- → How should leftovers be stored?
Refrigerate leftovers in an airtight container for up to three days. Reheat gently before serving.
- → Is there a substitute for heavy cream?
You can use half-and-half or extra whole milk, though the texture will be slightly less rich.